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Posts Tagged ‘Hersbrucker

Vienna Blonde – fair enough, this is not a Vienna lager recipe but I’m after an easy drinking beer for Christmas which anyone can drink. All German hops and done with subtlety, used the Mild Water profile from THBF Liquor Treatment Calculator to give it a healthy dose of Chloride.

Fermentables:
Lager Malt – 80%
Carapils (Weyermann) – 10%
Vienna Malt – 10%

Hops:
Magnum – 12.7 % @ 60 mins – 13g (FWH)
Hallertauer Hersbrucker – 3.0 % @ 5 mins – 23g
Tettnang – 3.8 % @ 5 mins – 23g

Final Volume: 23 Litres
Original Gravity: 1.037
Final Gravity: 1.009
Alcohol Content: 3.6% ABV
Mash Efficiency: 75 %
Bitterness: 20 EBU
Colour: 4 EBC
Mash: 60mins, Aimed for 69°c and got 68°c
Yeast: Safale us-05

The tiny amount of First wort hops:
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This was the Mash pH:
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A restrained amount of late hops:
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The OG pre-liquorback:
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After liquoring back I had around 24 litres, which will probably escape the FV once things start fermenting!

*30th Nov ’13 – Gravity at 1011.5, tasting those lageresque flavours with hints of honey, not bad at all its a nice little hop combo.

*Bottled 8th Dec ’13 – with 127g White sugar, hopefully be nice and crisp once its carbonated up.

*14th Dec ’13 – Early taster, a bready nose with some sweetness, woody with some floral in the mouth, a subtle decaying woodiness goes nicely with the smooth balanced bitterness, carbonation is a nice full pallet tingle, body is enough, just a hint of greenness. Maybe a slightly hotter mash and a lower percentage of Carapils.

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I shall be abstaining from brewdays for a while, normal service will resume once I’ve got through some of the beer!

This weekend I bottled my last two brews, Ta Moko II & Chinook Blonde and I’m still warm conditioning my Double IPA HopZilla IPA… so thats *6 crates of beer sat in our office/study/room/thing 🙂 *Crates hold 20 bottles of 500ml or 24 x 330ml

Garage beer stocks are pretty high with lots more full crates stashed in there too… the Temperature control on the fermentation fridge has been turned off and the HLT is empty! (Hop Freezer is Full!)

There are Whitelabs yeasts in the fridge to brew with once I get going again:

  • Brett WLP650 (Something with Flaked Oats and Wheat malt, lots of Cara/Crystal malts)
  • Belgian Blend (Might get some more Date Molasses)
  • Hefeweizen (I’ll go the whole decoction hog but hop with Amarillo & Nelson Sauvin +dry)
  • Kólsch (Ideas for an IPA, a Malty Smoke beer, and maybe a Red Rye)
  • San Diego Super (I’m sure I’ll have plenty of options for this one… US Brown re-brew with tweaks?)
  • Edinburgh Ale (Something British, might do a Fuggle IPA and a Coniston Bluebird-esqe bitter)

Malts are pretty plentiful too:

Pale Malt, Lager Malt, Caramalt, Choc Malt, Choc Wheat, Crystal, Extra Dark Crystal, Flaked Barley, Flaked Oats, Pale Crystal, Carahell, Roast Barley, Carapils, Cara-munich Type III, Carafa Special III, Special B, CaraAmber, Medium Peat Smoked, Roasted Wheat, Black Malt, Brown Malt, Roasted Rye, Crystal Rye, Cara Vienna, Pale Oat Malt, Melanoidin, Flaked Wheat, Muinch Type I, Munich Type II, Amber Malt, Rye Malt, Rauch Malt, Flaked Maize.

Bulging Hop Freezer:

UK Cascade, Columbus, Challenger, Fuggle, Bobek, Goldings, Magnum, Summit, Willamette, Apollo, Chinook, Hersbrucker, Simcoe, NZ Cascade, Tettnang, Green Bullet, Aramis, Junga, Mount Hood, Spalter Select, Marynka, Cluster, Amarillo, Lubelski, Centennial, Riwaka, Citra, Northern Brewer, Galaxy, Super Alpha, Summer, Stella, NZ Hallertau Aroma, Pacific Gem, Warrior, Delta, Topaz, Nelson Sauvin, Pacific Jade, Pacifica, Wai-iti, Kohatu, Wakatu, Motueka, East Kent Golding, Sticklebract.

I wonder how long I can go without firing up the HLT? 🙂 AG#88 will be a….????

Abyss Imperial Stout – The big brew! New years Day 2012, a beer to brew-bottle-and-leave until New years Eve (or as long as you can wait! 6 months +) 🙂 Brewing today was the idea of @Leedsbrew and a number of us Homebrew Forum and Twitter users are having an Imperial Stout Brew-a-long, the results should be interesting if we get to taste each others fully matured beers in a years time.

Fermentables:
Lager Malt – 69%
Munich Malt I (Weyermann) – 7.2%
Sugar, Date Molasses – 4.9%
Cara Aroma (Weyermann) – 4.5%
Roasted Wheat (Simpsons / Barley Bottom) – 4.5%
Sugar, Molasses (Blackstrap) – 3.8%
Roasted Rye Malt – 2.7%
Chocolate Wheat Malt – 1.8%
Carafa Special III – 1.8%

Hops:
Target – 10.2 % @ 60 mins – 83g
Bobek – 5.2 % @ 60 mins – 37g
Centennial – 11.5 % @ 60 mins – 10g
Challenger – 7.6 % @ 30 mins – 35g
Pacific Gem – 14.6 % @ 0 mins – 21g (20-30mins steep)
Hersbrucker – 3.0 % @ 0 mins – 20g (20-30mins steep)
Fuggle – 4.9 % @ 0 mins – 19g (20-30mins steep)
Stella – 15.6% @ 0 mins – 19g (20-30mins steep)

Final Volume: 20 Litres
Original Gravity: 1.096
Final Gravity: 1.022
Alcohol Content: 9.9% ABV
Total Liquor: 33.5 Litres
Mash Liquor: 21.2 Litres
Mash Efficiency: 65 % (reduced from a regular 75-80%)
Bitterness: 154 EBU
Colour: 625 EBC

The Malts, 8.455kg of them:
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The Sugars, Date Syrup & Blackstrap Molasses:
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The day so far:
The mash was on last night at 00:50 and the temp was 66°c, at 9am this morning it had dropped to 59°c.
I did 1 sparge at 80°c with an hour’s Mash-out and collected my pre-boil volume in the copper, as I had expected this was lower than the predicted pre-boil gravity (10 points too low).
I did a second sparge at 80°c with a 30min Mash-out of 12 Litres while boiling the first run-off hard, ran off about half the mash then boiled down some more before running off the rest of the mash. I also added the sugars at this point, and continued boiling down until I reached 1086/7 when the bittering hops went in which will hopefully put me in the 1096 area for the end of the boil.

7 Degree drop over about 8 hours:
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Pretty full mash tun with the sparge liquor added:
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Today’s hops:
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The Molasses going in:
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Flameout steep hops, I threw in a 19g sample pack of Stella too (very nice smelling hop):
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Dirty Copper, break material forming as the wort cools:
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173g Safale US-05 yeast skimmed from previous brew and kept in the fridge for a week at 4°c, I’ll pitch the lot at 18°c:
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OG: 1095 Temp corrected (Brix 23.8 with Refractometer = 1096):
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Running to FV:
Pretty much hit my predicted OG, yeast pitched (still smelling of Nelson Sauvin hops from AG#70, if it wasn’t that I’ve just ruined an entire brew!) **Update, the beer in my Glass is Ta Moko, it smells just like the yeast, beer is fine)**
Copper is being very slow to run off, must be the thick sticky wort.
Its almost time for a beer, a Chilled very-early taster of Ta Moko just to see how its doing 🙂
I think I’ll be buying some more Basra Date Syrup as it tastes very good and would lend its self very well to a Belgian Ale.

Other peoples NYD Imperial Stout brewdays:  (I’ll add more as they are posted)
Spikesdad’s Imperial Stout
Barney’s Imperial Stout
Leedsbrew’s Titan Imperial Stout Parti-Gyle brewday
Lugsy’s Super Massive Black Hole Imperial Stout
Jimp2003’s Event Horizon RIS (Slightly Belated)
Tom Dobson’s Old Black Imperial Stout

*3rd Jan ’12 – Gravity is currently 1064-ish, Tastes good, some of the hopping coming through and some Fruity stuff which might be the Date Syrup.
*4th Jan ’12 – 1050
*Bottled 18th Jan ’12 – with 60g of White Sugar, filled 50-off 330ml bottles.

*29th Feb ’12 – Taster:
The Carbonation is just about right, a good hiss when popping the cap and a solid mouth tingle.
Beer Colour is dark as it gets, if i shine a very bright LED torch at one side of the glass I can only just see a very, very faint red shape thru the glass.
Smells a leathery, dry, with a touch of alcohol and coffee.
Tastes, full mouth oily coating body, a fair amount of alcohol which lasts as long as the mouth coating, some coffee & liquorice.
I am, again, glad that i used sugars in this beer 🙂

*2nd May ’12 – Just having a bottle of this, its rather good… maybe more like a Black IPA as the sugars have obviously helped to dry it out, very drinkable 🙂

*6th Jun ’12 – Taster time! This is rather bloody good, a full smooth and oily mouth feel, crisp tingly carbonation, its getting to the stage of being like Warm Boot leather and just as chewy 🙂

Nelson Brucker II – This will actually be my third use of this Hop combo but this version is truer to the first brew with tweaks and will be an entry into the www.gbhomebrew.co.uk competition. I’ll update the recipe after the closing date.

Malts:
Pale Malt – 79%
Crystal Rye Malt – 8%
Munich Malt – 8%
Wheat Malt – 5%

Hops:
Hallertauer Hersbrucker 6EBU @ 60mins
Nelson Sauvin 25EBU @ 60mins
Hallertauer Hersbrucker 60g @ 0mins
Nelson Sauvin 40g @ 0mins

Final Volume: 23 Litres
Original Gravity: 1.044
Final Gravity: 1.011
Alcohol Content: 4.3% ABV
Bitterness: 30 EBU
Colour: 26 EBC
Yeast: Safale US-05
Mash: 66c for 75mins
Boil: 60mins
Liquor: General Purpose Salts as per GW Calc

Malts etc:
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Sparging Liquor Temp:
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Mash Efficiency 77.4%:
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Hops being weighed:
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First Wort Hops, Hersbrucker & Nelson Sauvin:
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Immersion Chiller in to sanitise during the last 15-20mins of the boil:
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Wort cooled to about 80c before adding the Steep hops:
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Lots of lovely Hersbrucker & Nelson Sauvin hops:
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Break material while cooling, I cooled to 20c:
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Its a lovely wort colour, I liquored back about 800ml to ensure I was getting 1044:
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The wort is smelling fantastic, I’m looking forward to tasting this beer again 🙂

*Bottled 3rd Oct ’11 with 71g of White sugar, tasting great 🙂

Munich Weißbier – The last in my Tale of 3 Weizens wheat beer experiments , this time a more traditional approach with German hops and 2 colours of Munich malt. The mash was smelling really Ovaltine like.
This is a tweaked recipe from my original plan, and thoughts of 66.6% Wheat Malt get suggestions of a stuck mash, the Mash couldn’t have been more free running and I put this down to the Perforated stainless False bottom. I bet I could do a 100% Wheat Malt beer!

Fermentables:
Wheat Malt – 66.6%
Munich Malt I (Weyermann) – 24.1%
Munich Malt II (Weyermann – 8%
Melanoidin Malt – 1.2%

Hops:
Hallertauer Hersbrucker – 3 % @ 60 mins – 23g
Hallertauer Mittlefruh – 4.2 % @ 60 mins – 23g
Hallertauer Hersbrucker – 3 % @ 5 mins – 12g
Hallertauer Mittlefruh – 4.2 % @ 5 mins – 12g

Final Volume: 21 Litres
Original Gravity: 1.062 (I actually got 1058 which I’m happy with)
Final Gravity: 1.015
Alcohol Content: 6.2% ABV
Total Liquor: 29.8 Litres
Mash Liquor: 13.9 Litres
Mash Efficiency: 75 %
Bitterness: 18 EBU
Colour: 18 EBC
Yeast: Whitelabs WLP300 Hefeweizen (repitch of 100ml of slurry from AG#61)
Mash: 66c for 2 hours+
Boil: 60 mins
Liquor: Treated to General profile in the THBF calc

First Wort Hops are Hersbrucker & Mittlefruh:
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Approx 100ml of WLP300 Slurry from AG#61, a combo of some skimmed off the top and a thin skim off the bottom:
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5 min hops going in along with Protafloc:
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I didn’t go mad with the pictures as I was bottling the last wheat beer while the mash was on.
My Mash efficiency is down a bit and I struggled to get 70% but I’ll put this down to it being the very last of my sack of Wheat malt and the Combo of Munich malts. I’ll have all fresh malts ready for a brewday the first weekend in September.

*Bottled 6th Sep ’11 with 70g of White sugar

I’ve been a fan of Schneider Weisse for a while now, their Hopfen-Weisse is lovely and @JamesClayBeers mentioned that it was *Amarillo hopped, and Schneider are bringing out a Nelson Sauvin hopped special version.

So I’ve got a vague brewing plan… having just started waking up some out of date Whitelabs WLP300 Hefeweizen yeast.
Current garage malt stocks are about half a sack each of Lager and Wheat malts, with a few kilos of Weyermann Munich I & II along with lots of cara/crystal-esque malts.
I’ve started the yeast off in 1 Litre of 1040 wort, which will hopefully get going ok, I’ll then add 2 or 3 Litres more after decanting the beer off the yeast sediment and let it ferment out and again decant off some of the beer then split the yeast 3-ways for three different Hefeweizen. One will be German hopped, one American Hopped and another will use New Zealand hops.

*Thanks to the kind email reply from Sandra at www.schneider-weisse.de I now know that its the Brooklyn Brewery Hopfen-Weisse which is hopped with Amarillo and the Schneider is hopped with Saphir. – Its brilliant when breweries are helpful towards homebrewers, gives you that warm fuzzy feeling 🙂

The following recipes could change! (assume Mash Efficiency: 75 %) I’d probably treat my liquor to a Lager profile and I would be using Protofloc copper finings.

Nelson Weizen Brewday #1 Complete

  • Wheat Malt – 50%
    Lager Malt – 45%
    CaraHell – 5%
  • Nelson Sauvin – 13.0 % @ 60 mins – 23g
    Nelson Sauvin – 13.0 % @ 5 mins – 40g
  • Final Volume: 23 Litres
    Original Gravity: 1.050
    Bitterness: 40 EBU
    Colour: 13 EBC

Amarillo WeizenBrewday #2 Complete

  • Wheat Malt – 50%
    Lager Malt – 40%
    Melanoidin Malt – 10%
  • Amarillo – 9.4 % @ 60 mins – 34g
    Amarillo – 9.4 % @ 5 mins – 40g
  • Final Volume: 23 Litres
    Original Gravity: 1.050
    Bitterness: 40 EBU
    Colour: 16 EBC

Then one of the following, either a Munich malt based or a really basic Hefe.

Munich WeißbierBrewday #3 Complete

  • Wheat Malt – 60%
    Munich Malt I (Weyermann) – 30%
    Munich Malt II (Weyermann – 10%
  • Hallertauer Hersbrucker – 2.9 % @ 60 mins – 20g
    Hallertauer Mittlefruh – 4.1 % @ 60 mins – 20g
    Hallertauer Hersbrucker – 2.9 % @ 10 mins – 10g
    Hallertauer Mittlefruh – 4.1 % @ 10 mins – 10g
  • Final Volume: 23 Litres
    Original Gravity: 1.050
    Bitterness: 16 EBU
    Colour: 15 EBC

Hefe

  • Wheat Malt – 60%
    Lager Malt – 40%
  • Hallertauer Hersbrucker – 2.9 % @ 60 mins – 40g
    Hallertauer Hersbrucker – 2.9 % @ 10 mins – 20g
  • Final Volume: 23 Litres
    Original Gravity: 1.050
    Bitterness: 13 EBU
    Colour: 5 EBC

Thoughts on recipes most appreciated, cheers 🙂

Schwarz IPA – My first Black IPA, at 4% ABV with a healthy bitterness of 62 EBU, not quite a Hop-bomb but 150g of 80c steep hops should be enough following the bittering addition at 35mins (25mins after boil start).
My recipe takes a few things into account; some pre-weighed and mixed Pacific Gem & Magnum; the end of a sack of Pale malt; Part bags of Carafa Spesh III & Cara Aroma; Open bags of Hops.
A screwed up beer, its a German Hopped Black India Pale Ale… Nice 🙂

Fermentables:
Lager Malt – 60.5%
Pale Malt – 19.5%
Carafa Special III – 5%
Wheat Malt – 5%
Flaked Oats – 5%
Cara Aroma (Weyermann) – 5%

Hops:
Pacific Gem – 14.6 % @ 35 mins – 24g
Magnum – 14.5 % @ 35 mins – 24g
Hallertauer Mittlefruh – 4.2 % @ 0 mins – 53g (80c Steep for 30mins)
Magnum – 14.5 % @ 0 mins – 48g (80c Steep for 30mins)
Hallertauer Hersbrucker – 3.0 % @ 0 mins – 49g (80c Steep for 30mins)

Dry Hops:
Tettnang – 50g
Crystal hops – 50g

Final Volume: 23 Litres
Original Gravity: 1.042
Final Gravity: 1.011
Alcohol Content: 4% ABV
Total Liquor: 31.5 Litres
Mash Liquor: 10 Litres
Mash Efficiency: 80 %
Bitterness: 62 EBU
Colour: 119 EBC
Mash: 90mins @ 68c
Boil: 60mins
Yeast: Safale US-05
Liquor Treatment: GW Calc ‘Lager’

The malts and temp:
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Today’s hopping, Bittering from Pacific Gem & Magnum, 80c Steep from Hersbrucker; Magnum & Mittlefruh:
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I recircuated about 6 litres to get a good clear flow of wort:
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Boiling away nicely:
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Bittering hops going in:
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150g of 80c Steep hops:
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Got 89% Mash Efficiency, hit a few points over my target OG after the boil and liquored back to 1042 with Hydrometer reading (1039 with Refractometer) I’m not sure which I trust.
I’m starting to get a better feel for the new mash tun and can cope with having to add 2.5 Litres of cooled boiled liquor after the boil 🙂

*16th July ’11 Gravity @ 1010 and looks like its done. Tasting interesting, bitterness coming through and roasty finish. I’ve decided on dry Hopping with 50g Tettnang & 50g Crystal hops, moving away slightly from the German theme with the Crystal but it does have some German Mittlefruh parentage.

*Bottled 24th Jul ’11 with 70g White Sugar, dry hopping probably kept hold of 1-2 Litres of beer, tastes a bit grassy for my liking maybe it will take a few weeks to settle down.


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